Chemical, Rheological and Sensory Evaluation of Pate Stuffed with Broccoli (Brassica oleraceae L.)
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Publish date: 2013-12-31
Pol. J. Food Nutr. Sci. 2013;63(4):245–252
This study aimed to produce a baked dietary product (pate) enriched with broccoli florets that sprayed in the field with methionine. Treated broccoli florets were separately stuffed in pate at three levels (5, 10 and 15% w:w) in the form of minced, steamed blanched and fried broccoli florets. A Significant increase in reduced glutathione content was observed in the methionine-treated broccoli florets compared with methionine untreated broccoli florets during processed to minced, steam blanched or as fried with butter. The pate stuffed with methionine –treated broccoli florets at different levels possessed higher fiber and protein contents if compared to control sample (Not stuffed pate). Stuffing the processed pate had no effect on the estimated rheological properties, color attributes, baking tests and organoleptic properties. Increasing the ratio of stuffed methionine treated broccoli florets increased loaf weight and decreased the crumb moisture. The results revealed that, stuffing pate with methionine treated broccoli florets had enriched the nutritive value and baking quality. Generally, Pate stuffed with methionine treated broccoli florets (5:15%) did not significantly affect technological, rheological, sensory quality of pate and improved its nutritional values.